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Salmon Feta Scramble
Prep Time: 5 minutes
Cooking Time: 5 minutes
1 tablespoon pf ghee or butter
1 whole scallion, minced
1 6-ounce can of wild-caught salmon, drained
Pinch of sea salt
Pinch of black pepper
4 large eggs
1 tablespoon capers
2 ounces of feta cheese
½ teaspoon of dried dill
OPTIONAL: a few fresh parsley sprigs
Heat ghee or butter in a skillet to medium-low heat.
Add minced scallion and sauté until it has wilted about 30 seconds.
Add canned salmon, sea salt and black pepper and toss with the scallions.
Break eggs into the pan, add capers and scramble with your spatula until eggs are cooked through.
Serve with crumbled feta cheese, a sprinkle of dried dill and optional fresh parsley.
Store any leftovers in a glass container in the fridge for 1-2 days.
Net Carbs: 2